I made a pie according to the following instructions. While it did turn out good, I'm not sure if the mixing method is sound. It called for beating two eggs with sugar until white and fluffy. Then, I ...
Certain recipes (for example, corn bread, buttermilk biscuits) caution against overmixing: you're supposed to add the wet ingredients to the dry with a minimum of agitation. Why? And, is this ...
I have been mixing quite a bit of batter lately for various recipes, and I continue to see the same behaviour: The flour clumps together as soon as it hits the fluid (beit milk, water, or anything ...
For each minute of using a stand mixer on high, approximately how long (or how much effort, quantified) should a mixture be mixed (whisked/beaten) by hand to achieve similar results? Baking recipes ...
In muffin recipes, the instructions often say to stir the mixture till "just combined". Why does over-stirring the muffin mixture result in tough muffins? And how do you know if you did too much ...